Roasted Pepper/tomato soup...no recipe, but i am a big soup person. I would roast the tomatoes and peppers over a flame (or in a boiler). Maybe about 6 tomatoes and 4 peppers. I'd use orange peppers. Then throw them in a paper bag for like 5 minutes. When they've cooled enough peel the char off of them and dice. Saucepan, med-low, a little olive oil, cook some onion and garlic, and maybe 1 diced carrot. (don't let it brown, just till the onion is translucent), add peppers and tomatoes...fresh thyme, basil, salt and pepper. (maybe red pepper flakes if you like a little heat) cook until reduced ny about 30%. Strain into a bowl, and then puree the stuff in the strainer. Back at the sauce pan, a bit of butter, a couple tablespoons of flour (make a rue), put puree and liquid in, add some veggie stock, cook until thickened. I would go all by taste and texture. That's a shot, unless someone has a concrete recipe.